Ingredients:

3 pounds beets
1 tablespoon light olive oil
1/2 yellow onion, coarsely chopped
Salt and pepper
2 tablespoons garlic, minced
2 cups vegetable or chicken stock
2 to 3 cups water
1/2 cup fresh orange juice
2 to 3 teaspoons fresh lemon juice
Rice wine vinegar or Champagne vinegar
Sour cream
2 teaspoons fresh dill

Cooking Recipe:

Trim beet greens at the base of the beet. Bring a large pot of water to a boil and add the beets. Reduce the heat and cook, uncovered, at a low boil until tender, 30 to 40 minutes. Test the beets by inserting a paring knife or skewer. If there is no resistance, they are ready to be drained. Drain when tender and allow to cool or run them under cold water to cool them quickly. Peel, cut into large pieces, and set aside.

Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt, cook until tender, about 7 minutes. Add the garlic and cook for 2 more minutes. mix together (combine) the onion/garlic and beets in a blender or food processor. Add 2 cups stock and puree until smooth. Add water 1 cup at a time until desired consistency, being careful not to make soup too thin. Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if needed with lemon juice, vinegar, salt and pepper. Chill the soup, ladle into bowls. garnish (sprinkle on top) each with a swirl of sour cream and a sprinkle of dill

Potato-Leek-Onion Soup
Serves 8

• 2 medium onions, chopped
  
• 3 medium leeks (white part only), chopped
  
• 1 clove garlic
  
• 2 to 3 tablespoons of vegetable oil
  
• 5 cups water
  
• 6 medium potatoes*, cut into small or medium pieces
  
• 4 celery stalks, sliced
  
• 1 stalk fresh lemongrass (or dried) to taste
  
• cayenne, salt, and dill or marjoram, to taste
  
• 1 cup soy or rice milk
  
• 1 tablespoon lemon juice
  

* For variety, use 3 russet or Idaho potatoes and 3 sweet potatoes

Sauté the onions, leeks, and garlic in vegetable oil in a large pot until soft. Then
add the water, potatoes, celery, lemongrass, cayenne, salt, and dill.

Bring to a boil, reduce the heat, and simmer (means to cook slowly) for 30-45 minutes until the potatoes are tender. Cover the pot for a thin broth or leave it uncovered for a thicker soup.

Once the potatoes are soft, remove the stalk of lemongrass (if using fresh) and purée about half the soup in a blender or food processor, then mix it back into the pot.

Add the lemon juice to the soy or rice (comes in many types) milk and let it sit for 5 minutes. Then add it to the soup. Serve warm.